Chili-Rice Casserole
📜 Collection: Unknown Twenty Six | ✍️ Attribution: Mrs. Ben A. (Dellie) Lanford | 📂 Category: Entrees A comforting cheesy chili-rice casserole made with layers of seasoned rice, sour cream, green chiles, and melted Monterey Jack and cheddar cheeses. This hearty baked dish serves a crowd and brings rich, savory flavors to the table.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 8-10 servings |
🔪 Key Equipment
- Baking dish
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 cups | Cooked rice | Uncle Ben’s preferred |
| 4 cups | Sour cream | None |
| 3 (4 oz.) cans | Chopped green chiles | Chopped |
| 3/4 lb. | Monterey Jack cheese | Cut in strips |
| 1/2 cup | Cheddar cheese | Grated |
| To taste | Salt | None |
| To taste | Pepper | None |
Instructions
Step 1: Assembly and Baking
- Mix 4 cups cooked rice, 4 cups sour cream, and 3 4oz. cans chopped green chiles. Season with salt and pepper to taste.
- Put in layers in baking dish with 2 layers of the Jack cheese (cut in strips), ending with the rice mixture on top.
- Bake 30 minutes in a 350° oven until hot and bubbling.
Step 2: Finishing
- About 5 minutes before done, sprinkle 1/2 cup grated cheddar cheese on top and put back in oven until the cheese is completely melted and bubbling.
💡 Make-Ahead & Storage: Assemble the casserole in the baking dish ahead of time, cover, and refrigerate until ready to bake, adding a few extra minutes to the baking time if cold.
Original Recipe Scan
